TOMATO PIE

 Preheat oven to 350° 

Bake a deep-dish pie shell for 5 minutes.

Spread shredded mozzarella and cheddar cheese in bottom of the pie shell.

Drain a can of diced tomatoes and spread them on top of the cheeses.

(If using fresh tomatoes, dice and spread - peeled is best)

Season tomatoes with salt, pepper, basil, and oregano, and a pinch or two of sugar.

In a mixing bowl, mix about a half cup to a full cup of each of the cheeses, a cup of mayo, and a TBS of chopped green chilis (optional, but adds good flavor).

Stir until all ingredients are mixed and then spread over the tomatoes, making sure to go all the way to the edges of the pie shell.

Sprinkle with more basil and oregano.

Bake at 350° for 20 minutes or until golden brown.

Let cool, then slice and serve.